This is the rosemary sea, which covers "gifts and I enjoy myself" as an archive.
The correspondents also studied. The explanation board at Exit 4 of Shin-Nihonbashi Station, "Nagasakiya Ruins".
In the Edo period, there was a medicinal wholesaler in Nihonbashi, which is said to have stayed by Mr. Dutch trading post and Mr. Siebold of Dejima, Nagasaki.
It was called "Izushima in Edo" and was a place for exchange with Western civilization under isolation.
Gennai Hiraga, Ryotaku Maeno and Genpaku Sugita are visiting to meet the Dutch.
In fiction, Megumi Hatanaka's "Shabake" series is also set in Nagasakiya.
Nihonbashi Nagasakikan, an antenna shop in Nagasaki Prefecture, opened in March last year in Nihonbashi, which has a deep connection, and plays the role of "a base for transmitting information on Nagasaki culture".
It's the modern "Izushima of Edo".
There are four zones in the store: tourist information, merchandise sales, events, and light food and drink.
Mr. Khara (first appearance) and Mr. Rko (second appearance from the Audley article for the first time in a year), both are from Nagasaki Prefecture and are users of Nihonbashi Nagasakikan.
We spoke with Mr. Kobayashi, Deputy Manager of Nihonbashi Nagasakikan.
This time, I would like to introduce some products in the product sales zone.
The corner of Champon. And the corner of the dish udon.
What is your recommendation here?
Nagasaki-chanpon Mirokuya
It is said that the richness of the noodles and the original soup is exquisite.
Both Mr. Khara and Mr. Rko are pushing "Mirokuya".
There are many souvenirs from Nagasaki, most of them, and it seems that they are generally open at Nagasaki and Kyushu exhibitions.
Udon's corner. What is your recommendation here?
Nagasaki Goto Tenobu Udon
Nagasaki Goto Udon Co., Ltd.
Thin but firm, strong body and smooth throat.
It is the result of the careful hand-rolling work.
Goto Islands, the western end of Kyushu. Goto Tenobu Udon, which is handed down to this nature-rich island, is a traditional udon with a millennium history that uses camellia oil squeezed from camellia fruits from Goto and salt obtained from clear seawater.
We use only domestic wheat.
The food lipo of the Rosmari family. "It's thin but stiff. The "slipping feeling" is wonderful with camellia oil."
Corners such as somen. What is your recommendation here?
Noodles from Shimabara Tenobu
Tenobu Noodle Kofusayama Sho
Hand-rolling technique that has been handed down to the Shimabara region since ancient times. New noodles made based on this.
By adding "more" to the whole noodles, the sauce soup is often entangled.
Made from domestic wheat, it has a sticky texture.
"The impact is great. It has elasticity. Soy sauce is often entangled." Rosmali family.
・・And I had the above two dishes with shrimp soup.
Shrimp soup
Choko Shoyu Co., Ltd.
Moderate sweetness and subtle scent of shrimp dashi.
Based on honjozo Marudai bean light soy sauce, it is made with shrimp, shiitake mushrooms and kelp. It's twice concentrated.
"I feel the sweetness of shrimp. The aroma and flavor are also exquisite. I think it goes well with any kind of noodles." Rosmali family.
・・And I also bought flying fish (chin) soup. I'm going to have it here next time.
Jaw soup
Choko Shoyu Co., Ltd.
Light flavor of Nagasaki's famous flying fish (chin) dashi.
This is also based on honjozo Marudai bean light soy sauce, and the balance of shami of flying fish, shiitake mushrooms and kelp is exquisite.
This is also twice concentrated.
By the way, Choko Shoyu has developed additive-free soy sauce for the first time in the industry. It was 1968.
It is said that safety and security are of course pursued health and deliciousness.
In Nagasaki, soy sauce is said to be Choko Shoyu.
Motegi Biwa Jelly "Biwa no Suzu"
A loquat jelly made by a producer processing group in the Motegi district of Nagasaki City, Japan's largest loquat production area.
It is a gem that is wrapped in jelly together with a whole loquat fruit and seeds with boiled beans flavor.
I never thought that loquat seeds could be processed and eaten. 。 It's a culture shock.
Moreover, it is said that the seeds themselves are full of nutrients.
Also, hydrangea Kabo's (from left) Jelly of Nagasaki Zabon, Igi Riki Mikan, and Nagasaki Motegi Biwa are also recommended.
The corner of Nagasaki Castella. What is your recommendation here?
Fifty-three-burning (right)
Fifty-three-yaki kasutera (middle)
Wasanbon sugar kasutera craftsman hand-ware (left) Suzakiya
Gozanyaki does not use all eggs and uses egg white 3 for 5 yolks.
That's why it's called Gosanyaki. It tastes rich.
Suzaki-ya is a shop that has been going on for generations in Nagasaki, but recently it has become energetically available.
It seems to have been put out in the Castella Castle in Huis Ten Bosch.
However, since we refrain from advertising, it seems that the reputation is spreading by word of mouth.
And it seems that only Nihonbashi Nagasakikan is the only one that has items in the Tokyo area.
Another recommendation ...
Wasanbon Castella Nagasaki Honpo Sugaan (Toan)
This is also a popular castella.
Mr. Nihonbashi Nagasakikan, there are still many products to introduce. I'm looking forward to it.
Nihonbashi Nagasakikan
2-1-3, Nihonbashi
1st floor of Urban Net Nihonbashi 2-chome Building
Nihombashi Station is close to Tokyo Metro.
A 1-minute walk from Exit B7, you can see the signboard of the shop from the exit.
Shop 03-6262-5352
Tourist Information 03-3241-1777
Business hours 10:00 to 20:00
Open all year round (excluding building facility inspection days, etc.)
Click here for the homepage of Nihonbashi Nagasakikan.
